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Today’s simple, tasty recipe comes to us courtesy of Pam, author of the award-winning recipe blog, For the Love of Cooking.

Here’s how Pam described today’s recipe:

“We had friends over for dinner and I wanted to make something light, healthy and filling so I decided on pasta with shrimp and veggies. The flavors combined well and the pasta dish turned out really delicious. The roasted tomatoes, zucchini and asparagus were sweet yet still a bit crisp. The sautéed onions were perfectly caramelized and soft while the pine nuts were lightly toasted and a bit crunchy. I really loved the roasted garlic, lemon and butter sauce… it completed the dish."

Pam, author of the For the Love of Cooking blog

Penne with Spot Prawns and Roasted Vegetables in a Roasted Garlic Lemon Sauce

Preheat oven to 350 degrees. Slice the top of the head off so every clove of garlic is exposed. Place on a small square of tinfoil (easy clean up). Drizzle with olive oil and salt to taste. Fold edges of tinfoil together and twist to make a sealed bundle.

Place in oven and bake for 30-40 minutes depending on the size of the garlic. Let cool before serving. Squeeze to remove the roasted cloves.

Main recipe instructions

Roast garlic (see above).

Preheat the oven to 400 degrees.

Line a baking sheet with tin foil (optional) and coat it with cooking spray. Heat 1 tsp of olive oil in a large skillet over medium heat, add the onion and sauté for 15-20 minutes or until caramelized and tender.

While the onions are cooking, place a small dry skillet over medium heat and toast the pine nuts for 3-4 minutes or until golden brown, set aside.

Once the onions are cooked, add the shrimp to the same skillet and cook for 3-4 minutes or until cooked through.

When the onions are nearly cooked, place the baking sheet with vegetables in the oven and roast for about 5-7 minutes or until tender yet still a bit crisp. Cook the pasta per instructions, drain and put back into large pot.

While the pasta is cooking and the vegetables are roasting, gently remove the skin from the roasted garlic and chop half for the pasta, set aside and place the other half in a small bowl. To the half in a small bowl, add lemon juice, lemon zest, butter, 1 tsp olive oil, sea salt and fresh cracked pepper; mix thoroughly.